Homemade Guacamole Recipe

As we are coming into Spring, some of my all time favourite things to eat are what I like to call “picky foods”. Whether this be hummus and pitta, fajitas, fruit salads, rice dishes etc. I often find myself in the Spring and Summer months never really eating proper meals, and instead snacking and picking at random homemade dishes, often thrown together with whatever I have available.

Due to the current climate and having to keep indoors (we should all be making a conscious effort to self-isolate unless completely necessary), I have found so much more time to dedicate to home-cooking and creating new recipes – which I absolutely love and never seem to find the time for during normal working weeks.

A dish that I find particularly easy to create, that gives me the option of incorporating it into numerous different meals, is guacamole.

I either pair this with toasted pitta and eat it as if I were eating hummus, the classic nacho style, in fajitas and wraps, sandwiches, or eaten with different raw veggies such as carrots for an healthy, afternoon snack, and it is super simple (and Vegetarian).

You will need (for 2 portions):

  • 1 Large Avocado
  • Half a lemon
  • 3 cloves of garlic (add more if you wish, I normally add 4)
  • 1 Tablespoon of Low-Fat greek yogurt (you can use Soya yoghurt here if you are Vegan, I have tried both and they both taste great)
  • 1 Teaspoon of cumin
  • 2 Teaspoons of Hot Chilli Powder (again you can add more or less depending on how much spice you like)


  • Mash an avocado into a bowl (I use a blender for this part, as I find it gives a much smoother finish however if you prefer your guac slightly more rustic, do this with a fork).
  • Add the tablespoon of low fat greek yoghurt and stir until fully incorporated
  • Add in the three pre-chopped garlic cloves and stir
  • Squeeze half a lemon into the mixture
  • Finally, add both the hot chilli powder and the cumin

Based on the ingredients I used from the supermarkets I chose (all ingredients from Aldi), this guacamole is 143 calories per person (2 portions for this recipe), which makes this such a healthy and simple snack.

Total Calories: 286 Calories (for 2x portions)

Fat: 22g

Carbohydrates: 13.7

Protein: 6g

Calcium: 18%

All opinions written within this post are my own. All photography was taken by myself. To book for Videography or Photography, please visit my website http://www.chandlermedia.co.uk 

An M&M Lover’s Dream

The perfect recipe for an M&M lovers dream. These cookies aren’t for the faint-hearted, and one is enough to cure your sweet cravings for a week.. but these M&M Pretzel Cookies inspired by Tanya Burr, are the dream.

M&M Cookies taken using the Canon 5DIV. Photo taken by myself.

To create these cookies you will need..


  • 200g of M&M’s of your choice (I used the ‘crunchy’ M&M’s). If you do have a nut allergy, you could also use Smarties.
  • 200g of Salted Pretzels (I used Salted Caramel Pretzels)
  • 200g Unsalted Butter
  • 300g of Golden Sugar
  • 1 Large Egg
  • 325g of Self Raising Flour
  • 1sp of Vanilla Extract
  • A dash of mixture if the consistency seems too thick (I used Soya Milk and this worked exactly the same).
  • 1tbsp of Golden Syrup

The Method

  1. Pre-heat the oven to 180oc and line two baking trays with greaseproof paper or ‘baking parchment’.
  2. In a large bowl, cream together the butter and sugar and finally adding the golden syrup to give a light and fluffy texture.
  3. Next, add the one large egg to the mixture.
  4. Gradually add the flour until you mixture reaches a thick consistency.
  5. Then, add the teaspoon of vanilla extract to the mixture.
  6. Once you have done this, the M&M’s and crushes pretzels can be added to the final mixture.
  7. If the mixture seems slightly too dense at this stage, adding a splash of milk will give the mixture a better consistency.
  8. The cookies can then be separated into 10 – 12 small balls depending on your desired size of cookie (as they do spread a significant amount!).
  9. The cookies can be placed into the oven for 12-13 minutes. Please do not be alarmed when taking the cookies out of the oven, as they may not look cooked. This is normal. The cookies will harden and become more firm as they cool.
  10. TIP: Before adding the cookies to the oven, I took a teaspoon of the Crunchie Chocolate Spread and added this into the middle of the mixture. As the cookies cook, the spread melts into the centre of the dough.